麥芽糊精的生產(chǎn)

Production of maltodextrin

麥芽糊精系列產(chǎn)品均以淀粉為原料，經(jīng)酶法工藝控制水解轉(zhuǎn)化而成。淀粉是由許多葡萄糖分子聚合而成的碳水化合物；它的分子結(jié)構(gòu)中大部分是以。α—(1，4)鍵連接，少量是以α—(1，6)鍵連接。利用耐高溫α—淀粉酶對淀粉的催化水解具有高度的專一性，即：

The maltodextrin series products are all made from starch as raw material and hydrolyzed through enzymatic process control. Starch is a carbohydrate formed by the aggregation of many glucose molecules; Most of its molecular structure is based on. α— (1, 4) key connection, with a small amount of α— (1, 6) key connection. Utilize high temperature resistance α— Amylase has high specificity in catalyzing the hydrolysis of starch, namely:

只能按照一定的方式水解一定種類和一定部位的葡萄糖苷鍵的特別性能，僅水解淀粉，不分解蛋白質(zhì)、纖維素等。所以麥芽糊精是以玉米、大米等為原料，經(jīng)酶法控制水解液化、脫色、過濾、離子交換、真空濃縮及噴霧干燥而成。其視密度在0．5g／CM3以下，遇水易分散溶解。

It can only hydrolyze the special properties of certain types and certain parts of the glycosidic bond in a certain way, only hydrolyze starch, not protein, cellulose, etc. Therefore, maltodextrin is made from corn, rice and other raw materials through enzymatic control of hydrolysis, liquefaction, decolorization, filtration, ion exchange, vacuum concentration and spray drying. Its apparent density is below 0.5g/CM3, and it is easily dispersed and dissolved in water.

酶法工藝生產(chǎn)的麥芽糊精與酸法工藝生產(chǎn)的麥芽糊精的大區(qū)別在于不會析出長鏈直鏈淀粉成分，故不會產(chǎn)生白色沉淀物，從而大大提高了麥芽糊精的商品價(jià)值。

The major difference between maltodextrin produced by enzymatic process and maltodextrin produced by acid process is that it does not precipitate long-chain amylose components, so it does not produce white precipitates, greatly improving the commercial value of maltodextrin.

酶法麥芽糊精放在水中，下沉很快，落在水底中，并能逐漸往上返，同時漸漸溶解，其溶解度略低于砂糖，但水化力較強(qiáng)。一旦吸收水分后，保持水分的能力較強(qiáng)。這是麥芽糊精的一個重要特性，在使用中常常會利用這一特性。

Enzymatic maltodextrin is placed in water and sinks quickly. It falls to the bottom of the water and can gradually rise and dissolve. Its solubility is slightly lower than that of sugar, but its hydration power is strong. Once absorbed, the ability to maintain moisture is strong. This is an important characteristic of maltodextrin, which is often utilized in use.

特性及消化吸收

Characteristics and digestion and absorption

麥芽糊精的DE值在4％—6％，其糖組成全部是四糖以上的較大分子，DE值在9％—12％時，其糖組成是低分子糖類的比例較少，而高分子糖類較多。因此，此類產(chǎn)品無甜味，不易受潮，難以褐變。

The DE value of maltodextrin is between 4% and 6%, and its sugar composition is entirely composed of larger molecules of tetrasaccharides or more. When the DE value is between 9% and 12%, the proportion of low molecular sugars in its sugar composition is relatively small, while high molecular sugars are more abundant. Therefore, this type of product has no sweet taste, is not easily affected by moisture, and is difficult to brown.

精萘廠家認(rèn)為其在食品中使用，能提高食品的觸感，并產(chǎn)生較強(qiáng)黏性；DE值在13％—17％時，其甜度較低，不易受潮，還原糖比例較低，難以褐變，溶解性較好。用于食品中，能產(chǎn)生適應(yīng)的粘度；DE值在18％—22％時，稍有甜味，有一定的吸潮性，還原糖比例適當(dāng)，能發(fā)生褐變反應(yīng)，溶解性良好。在食品中使用，不會產(chǎn)生提高粘度的效果。

Refined naphthalene manufacturers believe that its use in food can improve the tactile sensation of the food and produce strong viscosity; When the DE value is between 13% and 17%, its sweetness is low, it is not easily affected by moisture, the proportion of reducing sugars is low, it is difficult to brown, and its solubility is good. Used in food to produce suitable viscosity; When the DE value is between 18% and 22%, it has a slightly sweet taste, certain moisture absorption, appropriate ratio of reducing sugar, can undergo browning reaction, and good solubility. When used in food, it does not have the effect of increasing viscosity.

麥芽糊精是經(jīng)耐高溫α—淀粉酶水解，介于淀粉與麥芽低聚糖之間的一種產(chǎn)物，它的分子中含有經(jīng)淀苷初步水解的α1→4和α1→6糖苷鍵的大分子糖類，因此它不像淀粉質(zhì)那樣，可不經(jīng)唾液淀粉酶的水解直接進(jìn)入到人的胃中，通過小腸黏膜上皮細(xì)胞中微絨毛膜上的α1→4糖苷酶初步水解成大部分葡萄糖及少量麥芽低聚糖，然后再由小腸黏膜上皮細(xì)胞中微絨毛膜上的異麥芽糖酶水解麥芽低聚糖中的α1→6糖苷鍵成為葡萄糖，才能為人體完全消化吸收。

Maltodextrin is heat-resistant α— Amylase hydrolysis is a product between starch and malt oligosaccharide. Its molecule contains amylin α 1 → 4 and α 1 → 6 glycosidic bond macromolecular carbohydrate, so unlike amylum, it can enter the human stomach directly without hydrolysis of salivary amylase, and pass through the α 1 → 4 glycosidase is initially hydrolyzed into most glucose and a small amount of malt oligosaccharide, and then the isomaltase on the microvilli of small intestinal mucosal epithelial cells hydrolyzes α Only when the 1 → 6 glycosidic bond becomes glucose can it be completely digested and absorbed by the human body.

因此，它特別適用于消化力相對較弱的病人、老人或兒童作為食品補(bǔ)充劑，代替淀粉類食物，緩解消化壓力。

Therefore, it is particularly suitable for patients, elderly people, or children with relatively weak digestion as a food supplement to replace starch based foods and alleviate digestive pressure.

麥芽糊精的生產(chǎn)、特性及消化吸收這一相關(guān)內(nèi)容就講解到這里了，您對此有哪些疑惑或者需求，隨時歡迎您來我們網(wǎng)站http://gaozhifeng.com進(jìn)行咨詢！

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